( MAKES 1.5 cups )
Prepare this dip ahead of time for an impressive last-minute appetiser.
- Prick eggplant several times with a fork, then barbecue or grill until completely tender. Allow to cool slightly, then scrape out flesh into a bowl.
- Place eggplant flesh in a blender or food processor with breadcrumbs, garlic, lemon juice, onion, parsley and salt to taste. Process until smooth.
- With the motor running, drizzle in olive oil until you have smooth dip.
- Refrigerate until required.